Associations between taste perception profiles and empirically derived dietary patterns: an exploratory analysis among older adults with metabolic syndrome
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Otros documentos de la autoría: Gervis, Julie; Fernandez Carrion, Rebeca; Chui, Kenneth; Ma, Jiantao; Coltell, Oscar; Sorlí, José V; Asensio, Eva Maria; CAROLINA, ORTEGA-AZORÍN; Pérez-Fidalgo, J. Alejandro; Portolés, Olga; Lichtenstein, Alice H; Corella, Dolores
Metadatos
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INVESTIGACIONMetadatos
Título
Associations between taste perception profiles and empirically derived dietary patterns: an exploratory analysis among older adults with metabolic syndromeAutoría
Fecha de publicación
2021-12-29Editor
MDPIISSN
2072-6643Cita bibliográfica
Gervis, J.E.; Fernández-Carrión, R.; Chui, K.K.H.; Ma, J.; Coltell, O.; Sorli, J.V.; Asensio, E.M.; Ortega-Azorín, C.; Pérez-Fidalgo, J.A.; Portolés, O.; et al. Associations between Taste Perception Profiles and Empirically Derived Dietary Patterns: An Exploratory Analysis among Older Adults with Metabolic Syndrome. Nutrients 2022, 14, 142.Tipo de documento
info:eu-repo/semantics/articleVersión
info:eu-repo/semantics/publishedVersionPalabras clave / Materias
taste | taste perception | dietary patterns | sweet | salt | sour | bitter | umami | data-driven | individual differences | personalized nutrition
Resumen
Taste perception is a primary driver of food choices; however, little is known about how perception of all five tastes (sweet, salt, sour, bitter, umami) collectively inform dietary patterns. Our aim was to examine ... [+]
Taste perception is a primary driver of food choices; however, little is known about how perception of all five tastes (sweet, salt, sour, bitter, umami) collectively inform dietary patterns. Our aim was to examine the associations between a multivariable measure of taste perception—taste perception profiles—and empirically derived dietary patterns. The cohort included 367 community-dwelling adults (55–75 years; 55% female; BMI = 32.2 ± 3.6 kg/m2) with metabolic syndrome from PREDIMED-Plus, Valencia. Six taste perception profiles were previously derived via data-driven clustering (Low All, High Bitter, High Umami, Low Bitter and Umami, High All But Bitter, High All But Umami); three dietary patterns were derived via principal component analysis (% variance explained = 20.2). Cross-sectional associations between profiles and tertials of dietary pattern adherence were examined by multinomial logistic regression. Overall, there were several significant differences in dietary pattern adherence between profiles: the vegetables, fruits, and whole grains pattern was significantly more common for the High All But Umami profile (OR range for high vs. low adherence relative to other profiles (1.45–1.99; 95% CI minimum lower, maximum upper bounds: 1.05, 2.74), the non-extra virgin olive oils, sweets, and refined grains pattern tended to be less common for Low All or High Bitter profiles (OR range: 0.54–0.82), while the alcohol, salty foods, and animal fats pattern tended to be less common for Low Bitter and Umami and more common for High All But Bitter profiles (OR range: 0.55–0.75 and 1.11–1.81, respectively). In conclusion, among older adults with metabolic syndrome, taste perception profiles were differentially associated with dietary patterns, suggesting the benefit of integrating taste perception into personalized nutrition guidance. [-]
Publicado en
Nutrients, Volume 14 Issue 1 (2022)Entidad financiadora
Spanish Ministry of Health (Instituto de Salud Carlos III) | Ministerio de Economía y Competitividad-Fondo Europeo de Desarrollo Regional (FEDER) | Agencia Estatal de Investigación (AEI - State Research Agency), Spain | Universitat Jaume I | Generalitat Valenciana
Código del proyecto o subvención
CIBER 06/03, PI06/1326, PI13/00728, PI16/00366, PI19/00781, SAF2016-80532-R | PID2019-108858RB-I00 | UJI-B2018-69 ; COGRUP/2016/06 | PROMETEO 2017/017, PROMETEO 2021/02
Derechos de acceso
info:eu-repo/semantics/openAccess
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